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Delicious creamy yogurt cake topped with fresh berries and whipped cream.

Creamy Yogurt Cake

A simple, moist cake made with yogurt and common pantry ingredients, perfect for breakfast, tea, or casual dessert.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour Base for structure and crumb.
  • 1 cup Granulated sugar Adds sweetness and helps with browning.
  • 2 teaspoons Baking powder Gives light rise.
  • 1 teaspoon Baking soda Works with yogurt for texture.
  • 1/2 teaspoon Salt Balances sweetness.
Wet Ingredients
  • 1 cup Plain yogurt Adds moisture and tanginess.
  • 1/2 cup Vegetable oil Keeps the crumb tender.
  • 3 large Eggs Bind and add richness.
  • 2 teaspoons Vanilla extract Adds aromatic flavor.
  • 1/2 cup Milk Adjusts batter consistency.
  • 1 tablespoon Lemon zest Optional, brightens flavor.
Optional Toppings
  • 1 cup Fresh berries Add color and fresh touch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round pan or line it with parchment.
  2. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
Mixing
  1. In a large bowl, whisk together sugar, plain yogurt, oil, eggs, and vanilla until smooth.
  2. Gradually add the dry ingredients to the wet mix and stir gently until just combined.
  3. Stir in the milk until the batter is smooth and even.
Baking
  1. Pour the batter into the prepared pan and spread it evenly.
  2. Bake for 30–35 minutes until a toothpick comes out clean.
  3. Cool in the pan for ten minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use room temperature eggs for better mixing. Do not overmix the batter.